serves / makes 2
10 prep time
10 mins cooking time


A lovely light dish perfect for a summer’s evening.




  • 200g gluten free spaghetti
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 200g cherry tomatoes, diced
  • 150ml dairy free cream
  • 250g prawns, peeled and deveined
  • 1 teaspoon lemon juice
  • 1/4 teaspoon chilli flakes
  • large handful of fresh basil
  • salt and pepper for seasoning


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  1. Cook the spaghetti per the instructions on the packet
  2. Heat a drizzle of olive oil in a shallow pan and saute the onion and garlic for 3-5 minutes
  3. Add the tomatoes, chilli, lemon juice and cook for a couple of minutes
  4. Pour in the cream and season with salt and pepper
  5. Bring to the boil, reduce to a low heat and simmer for 5 minutes
  6. Stir in the prawns and cook for 4 minutes
  7. Stir in the cooked spaghetti and basil
  8. Serve immediately

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